Roasted cauliflower and orange salad

This vibrant salad will make your tastebuds sing! Serve it as a side with steak for dinner or with fresh bread for lunch.

Preheat oven to 220C. Line a large baking tray with baking paper.
Place cauliflower and tomato on prepared tray. Spray with oil and Season. Bake for 15 mins or until cauliflower is lightly browned.
Meanwhile, using a small sharp knife, cut away peel and white pith from oranges. Holding oranges over a bowl to catch any juice, cut between the membranes to release segments.
Place cauliflower, tomato, orange segments and salad mix in a large bowl. Combine any reserved orange juice, vinegar, oil and cumin seeds in a small bowl. Season. Add dressing to salad and toss to combine. Serve with bread.

Source

1 cauliflower, cut into florets

200g punnet Perino grape tomatoes, halved lengthways

Olive oil spray

2 Navel oranges

120g packet spinach and red beetroot leaves

1 tbsp white wine vinegar

2 tbsp extra virgin olive oil

1 tsp cumin seeds

White sourdough loaf, to serve

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